JPH10210931A - Semi-hard or hard cheese and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a semi-hard or hard cheese having soft, smooth and desirable structure, and to provide a method for producing the semi-hard or hard cheese. SOLUTION: This semi-hard or hard cheese includes >=2.5ppm lactperoxydase(LPO) based on the cheese. The semi-hard or hard cheese is produced by adding the LPO to a raw material milk, and carrying out treatments such as fermentation, addition of rennet, cutting, etc., of the added milk. The addition amount of the LPO is 0.05-10,000ppm (0.01-1,800U.kg) based on the raw material milk, and the addition is preferably carried out with a lactic acid bacteria starter. The method for producing the semi-hard or hard cheese is used for producing Gouda cheese, Cheddar cheese, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a semi-hard or hard cheese having a soft and smooth texture and a method for producing the same. Further, the present invention relates to a method for producing semi-hard or hard cheese, which can promote ripening of cheese and improve the yield of cheese.

[0002]

2. Description of the Related Art Cheese is a traditional processed milk product, and various types of cheese have been produced around the world since ancient times. However, semi-hard cheese and hard cheese take time to ripen,
There is a problem that it takes time to ship as a product. 2. Description of the Related Art Conventionally, techniques used for cheese production have been improved over many years in order to increase the taste and economy of cheese. And, in recent years, the ability improvement of lactic acid bacteria starter used for cheese production, curdling of raw milk by bioreactor for enzymatic decomposition of casein, or cheese production using membrane concentration technology, etc.
Various cheese manufacturing techniques have been developed. However, considering the effect on the flavor and texture of the cheese, the introduction of a new manufacturing apparatus, and the like, this is not necessarily a realistic cheese manufacturing technique. In addition, in Japan, there is a general tendency to prefer mild-flavored cheese, but recently, the taste has diversified, and there has been a tendency for mild-flavored cheese to be demanded worldwide, Tend to favor cheeses having a softer texture.

On the other hand, lactoperoxidase (LPO)
Is a glycoprotein present in exocrine fluids such as milk, and in the presence of thiocyanate and hydrogen peroxide, exerts an antibacterial effect on gram-negative bacteria such as Escherichia coli by damaging cell membranes and showing lactic acid bacteria It is known to exhibit a bacteriostatic action that temporarily suppresses the growth of Gram-positive bacteria. There have been many attempts to extend the preservation period by adding LPO, thiocyanate and hydrogen peroxide to foods and drinks utilizing this property. For example, a method for preventing microbial deterioration by adding thiocyanate and hydrogen peroxide to milk has been studied (IDF Bull).
letin No.234 (1988)). In addition, it has been reported that the quality of dairy products to which a small amount of thiocyanate is added is effectively maintained by utilizing the property that lactic acid bacteria generate hydrogen peroxide (J. FoodProtection, vol. 47). ,
pp.724-732, 1984). Furthermore, LPO, thiocyanate and / or halogen ions are added to keep the temperature at 10 ° C. or less, and the production of fermented lactic acid bacteria food for the purpose of preventing microbial deterioration, extending the storage days and removing mutagen The method is also known (JP-A-62-228224).

[0004] However, in the fermented food of lactic acid bacteria produced as described above, one of the aims is to extend the storage time, but in advanced countries where refrigeration equipment has been developed, microbial deterioration is a problem in practical use. There is very little. in addition,
The use of thiocyanate and hydrogen peroxide as food additives has not been approved, and it is not practical to add thiocyanate or hydrogen peroxide to food. As an example of adding LPO to fermented milk, not for the purpose of preventing microbial deterioration due to putrefaction, there is known an example of adding LPO to the purpose of suppressing an increase in acidity during storage of yogurt (International Publication WO92 / 92). / 13064 publication). However, the lactic acid bacterium starter used for cheese production differs from the lactic acid bacterium starter used for yogurt production in that, in general, lactic acid is not excessively produced, so that an increase in acidity is not a significant problem in cheese production. Further, it is known that a yogurt having a smooth structure can be obtained by adding LPO (JP-A-6-276933). However, cheese curd is formed by the coagulation of milk by rennet of the coagulant enzyme, which is completely different from the coagulation mechanism in yogurt. Furthermore, the change in the structure of the cheese during ripening, which is the final stage of cheese production, is not caused by aggregation or fusion of casein micelles, but by proteases derived from microorganisms such as rennet and lactic acid bacteria remaining in the cheese curd. Casein is hydrolyzed and its network matrix changes, and cannot simply be compared to yogurt tissue.

[0005]

SUMMARY OF THE INVENTION The present invention is intended to solve such a problem of semi-rigid or rigid cheese and to develop a new use of LPO. That is, the present invention has been made in order to obtain a mild, smooth and pleasing texture as is currently preferred for semi-rigid or rigid cheeses. Further, the purpose is to promote ripening in the production of these cheeses, shorten the production time, and further improve the yield of cheese. Accordingly, an object of the present invention is to provide a novel semi-hard or hard cheese having a soft and smooth texture. Further, an object of the present invention is to provide a method for producing a semi-hard or hard cheese which has such a smooth and favorable structure, promotes ripening, shortens the production time, and further improves the yield of cheese. It is in. Still another object of the present invention is to provide a novel use of lactoperoxidase (LPO).

[0006]

Means for Solving the Problems In the production of semi-hard cheeses and hard cheeses, the present inventors have conducted intensive studies to impart a soft and smooth structure to these cheeses. It has been found that the desired semi-hard cheese or hard cheese can be obtained by adding and containing this. And when producing cheese, by adding LPO simultaneously with a lactic acid bacterium starter, it is possible to promote the ripening of semi-hard cheese or hard cheese, and to find that the yield can be improved. It was completed. The present invention is based on the addition of LPO to 2.5 p
The present invention relates to a semi-hard cheese or a hard cheese having a soft and smooth texture containing not less than pm. Also, the present invention
The present invention relates to a method for producing a semi-hard cheese or a hard cheese having a soft and smooth structure, wherein LPO is added to raw milk such that LPO is contained in an amount of not less than 2.5 ppm based on the weight of a product cheese.

In the present invention, the semi-hard cheese and the hard cheese include Saint Paulin cheese.
, Caerphilly cheese, Lancashire cheese, Trappist cheese
(Trappist cheese), etc. and Elbo cheese, Limburger cheese
cheese, Romadur cheese, Minster cheese, Tillsi cheese
t cheese), Vacherin Mont d'Or cheese
Mont d'Or cheese), Remudou chee
se), Steinbuscher chee
se), Brick cheese, etc., or Edam cheese, Gouda chees
e), Kanter cheese, Fontina cheese, Cheshire ch
eese), etc., heated at 37 ° C or less, Cheddar cheese, Derby chees
e), Leicester cheese, Sveciaost cheese, Dunlop cheese (Dunlop cheese)
lop cheese) and other curd heated at 36-42 ° C, Grana cheese, Parmesa cheese
n cheese), Emmental cheese
, Gruyere cheese, Herrgardsost cheese, Asiago cheese, Sbrinz chees
e) Heating the card at 45 to 56 ° C. can be exemplified.

In the present invention, LPO is added to raw milk when producing semi-hard cheese or hard cheese. The amount of LPO to be added is 0.05 to 10,000 ppm based on the weight of the raw milk.
(0.01 to 1,800 U / kg), preferably 1 to 500 ppm (0.2 to 90 U
/ kg). In this way, LP
O can be contained at about 2.5 ppm or more. Also,
LPO is preferably added at the same time as the lactic acid bacteria starter is added to the raw milk. If the addition time of LPO is earlier, the activity of LPO is rapidly reduced. Therefore, it is preferable to add the LPO together with the lactic acid bacteria starter immediately before the cheese curd is formed. Since LPO is commercially available, its commercial product may be used, but LPO obtained in the process of separating and purifying lactoferrin from skim milk or whey according to a known method (Japanese Patent Laid-Open No. 3-109400) is used. May be used.
It is also possible to use LPO obtained by genetic recombination. In the present invention, LPO is preferably added to the raw milk at the same time as the lactic acid bacterium starter, and the subsequent treatment is carried out according to the usual method for producing semi-hard or hard cheese.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The semi-hard cheese or hard cheese to which LPO of the present invention has been added can be produced by adding LPO to raw milk. The amount of LPO added to the raw milk at the time of producing the semi-hard cheese or hard cheese is 0.05 to 10,000 ppm (0.01 to 1,80 ppm) based on the weight of the raw milk.
0 U / kg), preferably 1 to 500 ppm (0.2 to 90 U / kg). It is preferable that the LPO is added to the raw milk at the same time as the lactic acid bacteria starter is added to the raw milk. The subsequent production may be performed according to the conventional method for producing each cheese.

Hereinafter, the present invention will be described in detail with reference to Examples.

Example 1 Gouda cheese with LPO added
And LPO-free Gouda cheese. That is, 100 kg of raw milk (3.5% fat) is heat-sterilized at 75 ° C. for 15 seconds, and then Lactococcus cremoris (Lactococcus cremoris )
cremoris ), Streptococcus diacetylactis
(Streptococcus diacetylactis) , Streptococcus cremoris (Streptococcus cremoris ) and commercially available lactic acid bacteria starter (manufactured by Hansen Co., Ltd.) comprising a mixture of Streptococcus lactis.
0.8% was added. For LPO-added Gouda cheese, LPO (180U / mg) 0.5g
Was added, and nothing was added for Gouda cheese without LPO.

Then, the cells were cultured at 31 ° C., and when the acidity reached 0.20, 25 ml of clotting enzyme rennet (manufactured by Hansen) was added. After about 30 minutes, after cutting, about 30% of the whey was removed while stirring, and warm water at 80 ° C. was gradually added (about 20 minutes) so that the final temperature was 37 ° C. Then, after further stirring for 30 minutes, the resulting curd was settled and pressed with a steel plate. Once the curd has solidified, remove the whey, mold, squeeze, salt and coat with wax, 5 weeks at 15 ° C, then 6 ° C at 10 ° C.
Aged for months. The LPO content of the curd was 3.2 ppm based on the weight of the curd, and the LPO content in the ripened cheese was 2.8 ppm based on the weight of the cheese.

Table 1 shows the change in pH for Gouda cheese.
Table 2 shows the change in hardness, Table 3 shows the change in maturity (soluble protein nitrogen / protein nitrogen), and Table 4 shows the amount of each free amino acid after 6 months of ripening. pH measurement of cheese 1
After adding 40 ml of water to 2 g and sufficiently mixing and pulverizing, the filtrate obtained by filtration was used as a test solution, which was measured with a glass electrode.
Hardness is measured by cutting the cheese so that each side becomes a cube with a side of 1 cm, and compressing it with a stress meter (Leonar: RE-33005, manufactured by Sanden).
It was compressed to 70% and the maximum stress reading at this time was given as a reading (g). The maturity of the cheese was determined by quantifying the total amount of nitrogen and the total amount of soluble nitrogen in the cheese by the Kjeldahl method and expressed as (soluble total nitrogen amount / total nitrogen amount) × 100 (%). Free amino acids in the cheese were measured with an amino acid analyzer.

[0013]

[Table 1] ＰＨ PH 添加 LPO added LPO not added ─直 後 Immediately after aging 5.26 5.24 2 weeks after aging 5.30 5.28 1 month after aging 5.30 5.26 2 months after aging 5.38 5.36 3 months after aging 5.41 5.42 4 months after aging 5.45 5.45 5 months after aging 5.49 5.50 6 months after aging 5.53 5.53 ────────────────────────

[0014]

[Table 2] ────────────────────────Hardness (g) LPO added LPO not added ────────────直 後 Immediately after aging 311 432 Two weeks after aging 309 398 One month after aging 295 415 Two months after aging 297 437 Three months after aging 237 343 Four months after aging 303 376 Five months after aging After 312 425 6 months after aging 351 468 ────────────────────────

[0015]

[Table 3] { Ripeness (%) LPO added LPO not added}直 後 Immediately after the start of aging 7.3 6.9 Two weeks after aging 12.4 9.4 One month after aging 19.5 12.3 Two months after aging 20.3 16.9 Three months after aging 24.5 19.5 Four months after aging 25.9 22.0 Five months after aging 27.1 23.5 6 months after aging 28.1 25.3 ────────────────────────

[0016]

[Table 4]

As shown in these tables, for LPO-added Gouda cheese and LPO-free Gouda cheese, pH
No change was observed in the change in hardness, but significant differences were observed in hardness and ripeness. Also, LPO-added Gouda cheese is
According to the sensory test, compared to LPO-free Gouda cheese,
It was found that it had a soft and smooth texture. Furthermore, since LPO-added Gouda cheese has a faster rise in ripeness and an increased amount of free amino acids as compared to LPO-free Gouda cheese, it has been found that the addition of LPO promotes ripening.

The texture of the cheese obtained in Example 1 was evaluated by a sensory test. The sensory test was conducted by 30 trained sensory panelists on texture and smoothness.
The evaluation was performed by a graded absolute evaluation method. The scales given to the panels are as shown in Table 5. Table 6 shows the results. LP
The O-added cheese was considered to be significantly preferable in terms of texture, and significantly smoother than the LPO-free cheese.

[0019]

[Table 5]

[0020]

[Table 6] 添加 LPO added LPO not added ───────────────────食 Pleasure of texture + 2.2 − 1.3 Smoothness + 2.7 − 2.1 ──────────────────────

[0021]

Example 2 Three levels of LPO were added to produce Gouda cheese. That is, raw milk (3.5% fat) 10
0kg is sterilized by heating at 75 ℃ for 15 seconds.
Cremoris (Lactococcus cremoris ), Streptococcus diacetylacti
s), Streptococcus cremoris (Streptococcuscr
emoris) and Streptococcus lactis (Streptoco
0.8% of a commercially available lactic acid bacterium starter (manufactured by Hansen) comprising a mixture of C. lactis ). And LPO
(180 U / mg) The addition amounts were 1.0 g (product 1), 3.0 g (product 2) and 10.0 g (product 3), and LPO was added simultaneously with the addition of the lactic acid bacteria starter. These raw milks are cultured at 31 ° C, and when the acidity reaches 0.20, rennet
25 ml (manufactured by Hansen) were added. Approximately 30 minutes later, after cutting, remove about 30% of the whey while stirring, and gradually add hot water at 80 ° C to a final temperature of 37 ° C.
Added for 20 minutes. Then, after further stirring for 30 minutes, the resulting curd was settled and pressed with a steel plate.
Once the curd had solidified, the whey was removed, coated with wax through a mold filling, squeezing, salting process and aged at 15 ° C for 5 weeks and then at 10 ° C for 6 months. As a control, Gouda cheese without LPO was also produced by the same method.

For the Gouda cheese, the milk solids recovery of the curd produced is shown in Table 7, the moisture value of the curd produced is shown in Table 8, the hardness 4 months after aging is shown in Table 9, and the curd produced and ripened for 7 months are shown. Table 10 shows the amount of LPO thereafter. The hardness was measured by cutting the cheese into a cube with a side of 1 cm and compressing it to a compressibility of 70% with a stress measuring device (Leonar: RE-33005, manufactured by Sanden).
(g). The LPO amount was measured by the method of Sato et al. (Biosc
i. Biotech. Biochem., vol.56, pp.2054-2055, 1992)
Was performed according to

[0023]

[Table 7] 回収 Recovery rate of milk solids (%) ───────────────── ──── Reference products 10 products 1 12 products 2 13 products 3 13 ─────────────────────

[0024]

[Table 8] ───────────────── Moisture value (%) ───────────────── Control products 44 Products 1 46 products 2 44 products 3 45 ─────────────────

[0025]

[Table 9] ──────────────────Hardness (g) ──────────────────Comparative product: 359 Product 1 264 Product 2 271 Product 3 258 ──────────────────

[0026]

[Table 10] 量 LPO content (ppm) ──────────────── Curd aging 7 months later ─────────────────────── Reference product 0.7 1.1 Product 1 6.1 3.1 Product 2 15.9 13.1 Product 3 34.8 26.1 後────────────────────

The LPO concentration dependence of the milk solid recovery was not particularly recognized, but the LPO-added Gouda cheese was clearly higher than the LPO-free Gouda cheese. As for the moisture value, the LPO-added Gouda cheese was higher than the LPO-free Gouda cheese. Further, regarding the hardness, LPO concentration dependency was not particularly observed, but if LPO was added at a certain concentration or more,
It turned out that it shows almost the same effect. The texture of the cheese obtained in Example 2 was evaluated by a sensory test. The sensory test was conducted by 30 trained sensory panelists.
The smoothness was evaluated by a seven-step absolute evaluation method. The scales given to the panels are as shown in Table 5. Table 11 shows the results. The LPO-added cheese was considered to be significantly more favorable in terms of texture, and significantly smoother than the LPO-free cheese.

[0028]

[Table 11] ───────────────────────── Control product Product 1 Product 2 Product 3 ─────────────食 Pleasure of texture +1.1 +2.0 +2.1 +2.3 Smoothness -1.9 +2.4 +2.6 +2.7 ─────── ──────────────────

[0029]

Example 3 Cheddar cheese without LPO and cheddar cheese without LPO were produced. That is, after 100 kg of raw milk (3.5% fat) is heat-sterilized at 75 ° C. for 15 seconds, Lactococcus cremoris (Lactococcus cremoris ) is sterilized.
is ), Streptococcus diacetylactis (Strepto
Coccus diacetylactis) , Streptococcus cremoris (Streptococcus cremoris ) and Streptococcus lactis (Streptococcus lactis ), a commercially available lactic acid bacteria starter (manufactured by Hansen Co., Ltd.) of 2.0% were added. For cheddar cheese to which LPO was added, 0.5 g of LPO (180 U / mg) was added simultaneously with the addition of the lactic acid bacteria starter.
Was added, and nothing was added for cheddar cheese without LPO. And cultured at 30 ℃, acidity 0.20
Rennet of curdling enzyme (Hansen)
30 ml was added. After about 40 minutes, after cutting,
The whey was eliminated through the cooking and pitching processes. After that, cheddaring, milling, salting, mold filling,
After drying at 10 ° C, it was aged at 10 ° C. L of cheese curd
PO content is 3.5ppm, LPO content after aging is 3.3ppm
Met. Table 1 shows the change in hardness of cheddar cheese.
Table 2 shows changes in the maturity (soluble protein nitrogen / protein nitrogen) in Table 2. The measurement of the hardness and the maturity was performed in the same manner as in Example 1.

[0030]

[Table 12] { Hardness (g) LPO added LPO not added}直 後 Immediately after ripening 433 593 2 weeks after aging 429 618 1 month after aging 435 622 2 months after aging 457 657 3 months after aging 452 660 4 months after aging 463 676 6 months after aging After 470 685 8 months after aging 486 691 ────────────────────────

[0031]

[Table 13] { Ripeness (%) LPO added LPO not added}直 後 Immediately after ripening 7.2 7.0 Two weeks after aging 9.4 8.9 One month after aging 16.7 10.5 Two months after aging 18.7 13.8 Three months after aging 22.0 17.7 Four months after aging 23.0 20.3 Six months after aging After 26.9 22.6 8 months after aging 27.8 23.6 ────────────────────────

As can be seen from these tables, the hardness of the cheddar cheese with LPO was lower than that of the cheddar cheese without LPO. The mouthfeel was also smooth. Further, it was found that the cheddar cheese with LPO added had a faster rise in ripeness than the cheddar cheese with no LPO added, and that ripening was promoted by adding LPO.

The texture of the cheese obtained in Example 3 was evaluated by a sensory test. The sensory test was conducted by 30 trained sensory panelists on texture and smoothness.
The evaluation was performed by a graded absolute evaluation method. The scales given to the panels are as shown in Table 5. Table 14 shows the results. L
The PO-added cheese was considered to be significantly more favorable in flavor taste and significantly smoother in smoothness than the LPO-free cheese.

[0034]

[Table 14] 添加 LPO added LPO not added ───────────────────好 Pleasure of texture + 1.9 − 1.6 Smoothness + 2.3 − 2.2 ──────────────────────

[0035]

According to the present invention, the LPO of the present invention is added to the product to give 2.
Since semi-hard cheese or hard cheese containing 5 ppm or more has a soft and smooth texture, it can provide cheese satisfying recent diversified tastes. In addition, by producing semi-hard cheese or hard cheese by the method of the present invention, ripening of cheese can be promoted. Further, by producing semi-hard cheese or hard cheese by the method of the present invention, the yield of cheese can be improved.

Claims (4)

[Claims] 1. A semi-hard or hard cheese containing lactoperoxidase in an amount of 2.5 ppm or more based on the weight of the cheese and having a soft and smooth structure. 2. A method for producing cheese, wherein lactoperoxidase is added to raw milk so that lactoperoxidase is contained in an amount of 2.5 ppm or more based on the weight of cheese to form a soft tissue. To produce semi-rigid or hard cheese. 3. The amount of lactoperoxidase added is 0.05 to 10,000 ppm (0.01 to 1,800 U / kg) based on the weight of the raw milk.
The production method according to claim 2, wherein 4. The method according to claim 2, wherein the lactoperoxidase is added simultaneously with the addition of the lactic acid bacterium starter.